The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1887-03-18
HOUSEHOLD MATTERS.


BsEFsrEAk.- Select choice steaks
from three quarters of an inch to one
inch thick; trim of all superhuous fat
and bone. Broil on wire gridiron,
over clear but not too hot fire. Watch
It carefully, to avoid scorching. When
Drowned nicely, remove to 4 platter,
season with pepper, salt, and a pretty
liberal supply Of butter. No definite
rule can be given Us 10 the time Of cook
ing steak, individual tattes differ so
widely in regard TO it. some only liking
1t when well done, others so rare that
the blood runs out OF it.
PoTATo sALAD.-Slice thinly eight or
ten good-sized Irish potatoes boiled and
cold, chop finely one good sized apple,
one and half small onions, rinse and
chop the leaves Of n large handful of
green parsley. Spread layer of the
potato in chopring tray, sprinkle
literally with salt, then half the pars-
ley, apple aud onions. then the rest of the
potato, then more salt and the other
half Of the parsley, apple and onion;
your half teacup OF sweet oil or melted
butter OYER the whole, with small cup
of vinegar. Mix the whole carefully so
as not 10 break the potatoes.
ONION SoUP.-Take three large onions,
81 &c them very thin, and then fry to a
bright trown in large spoonful of but
ter When brown add half teacupful
of flour, and stir constantly until red.
Then pour in slowly one pint OF boiling
water, stirring steadily till it is all in.
Roil and mash four fire large potatoes,
and stir into one quart Of boiling milk,
taking care that there are no Jumps.
Add this TO the fried onions, with one
teaspoonful of salt and hall teaspoon
full Of white pepper. Let all boil for
five minutes, and then serve with toasted
or fried bread. Simple as this seems, it
is one of the best OF the vegetable
soups.
MNcE PIE.-Two quarts Of fine minced
beef, four quarts of chopped apples, one
pound seeded raisins. one quarter pound
shred citror, two tablespoonfuls of Gin
namon, one tablespoonful each Of cloves,
mace aud salt, one teaspoonful of pep
per, one nutmeg, one cup of molasses, one
quart sugar, one cup good cider vinegar.
Two cups stewed cranberries IS an i'm
provement. The meat should be boiled
the day before it is chopped 50 as to be
thoroughly cold. Put the meat and apples
in q crock or pail, set it in kettle Of
boiling water, add the water in which
the meat was boiled; also the grease that
has risen on top use instead of butter.
Put the vinegar in dish add one cup
of water. one cup of New Orleans mo-
lasses, and one cup of raisins. Set 1t on
~, I I = Ill r !,
or until the raisins are tender, add all he
Ingredients together, except the stewcd
raisins, stirring occasionally. Let 1t ook
for three or four hours slowly. Scatter
the II sins on the top of the pies before
putting the top crust on, also add n
spoonful or two of rich milk or cream
APP1E Por PIE.-Pare and co-c any
kind Of quick cooking tart apples. 1t
will 70 ,uira aholt apart IF .nrcDared
apples for family OF three or four per
sons; make light crust, using for that
quantity ono cup of sour cream, TEA
spoonful OF salt and one of soda, and
two tablespoonfuls of shortening with
good beef or pork drips. If the milk
g sweet then flank the soda with two
OF cream tartar; make a
sun faelN AlhI DAcCAlA anu lVll OuN1 tiht
a small, smooth iron pot, one that
will not blacken apples when stcwed |
therein, and grease well on the bottom /
with butter, then put in the corcd APP
pies; cut strips OF the crust and place 1
around the sides add in a teacup of |
cold water, roll out the top cover, make !
4 deep cash in the center and cross it in I
the opposite; have it round and tit it on
neatly wetting the edges of the crust;
then plac it over the fire until it boils 1
up bri-kly. If you have a good fire the /
oven will be ready when it gins to
boil over the top crust. Here it will .
cook slowly and be ready in about half
an hour for the table Tue little pot
that holds from four to ,ix quarts. II
right and cooked good it Will drop out
whole with light, creamy crust.